Mani’s Smoked Pork Tradition

Sygklino is a traditional cured and smoked pork from Mani, one of the most iconic meat products of the region. It is similar to pastourmas or Italian pancetta, but with a distinct Maniot character, thanks to the use of orange peel, bay leaves, and aromatic herbs.

The preparation of sygklino follows a traditional method that ensures the meat is preserved for months. The process includes salting, where fresh pork (usually from the leg or shoulder) is cut into thick strips and salted heavily to draw out moisture and preserve it. The meat is then slow-smoked over aromatic wood (often olive or beech wood) for several days, giving it a deep, rich, and slightly smoky flavor. After smoking, the meat is slowly boiled in a mixture of water, orange peel, bay leaves, wild herbs (like oregano), and sometimes cinnamon.

Traditionally, the boiled and smoked sygklino is stored in jars of its own fat or olive oil, which further enhances its flavor and extends its shelf life. This traditional preservation method has allowed sygklino to be enjoyed throughout the year, keeping its savory, aromatic taste intact. Its unique flavor profile and the use of local ingredients make it a cherished delicacy in Mani and beyond.